Pasta salad with aubergine puree

Pasta salad with aubergine puree

Total: 40 Min. | Active: 20 Min.
vegetarian
Nutritional value / people: 547 kcal
, Fat: 27 g
, Carbohydrate: 55 g
, Protein: 15 g

Ingredients

4 people

Hint:


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

To grill the aubergines

3 aubergines, halved lengthwise
1tbsp olive oil
1tsp sea salt

Aubergine puree

4tbsp olive oil
½bunch coriander, finely chopped
1tbsp lemon juice
to taste salt
a little pepper

Pasta

250g pasta (e.g. macaroni)
salted water, boiling

Salad

2tbsp coarse-grain mustard
5tbsp apple vinegar
3tbsp olive oil
½dl vegetable bouillon
¼tsp salt
a little pepper
120g edamame
½ cucumber, diced
50g garden cress
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How it's done

To grill the aubergines

Brush the aubergines with oil, season with salt.Charcoal/gas/electric grill: Grill the aubergines over/on a low heat (approx. 150°C) for approx. 20 mins. Remove the aubergines from the grill, allow to cool slightly.

Aubergine puree

Peel the aubergines, puree with the oil and lemon juice. Add the coriander, mix and season.

Pasta

Cook the pasta in salted water until al dente, drain.

Salad

Mix the mustard, vinegar, oil and stock in a large bowl, season. Add the pasta, edamame and cucumber to the dressing, mix. Serve the salad with the cress and the aubergine puree.

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